workbook. Tasks 1- Identify customer preferences (PC1.1, PC1.2, PC2.2, PE1,KE1, KE5, KE6) Identify current customer profile. Analyse the food preferences of customer groups with differing characteristics and use to inform menu planning. Task 2- Plan and write menus (PC2.1-2.4, PC3.1, PC4.1-4.3, PE2,PE3,KE1, KE2, KE7) Develop a menu for each menu type from the following list, itemise components of the dishes and use food preferences created in the skills activity to inform menu planning: Ø À la carte (Minimum of 3 Entrée, 3 Mains and 3 Desserts) Ø Buffet (Minimum of 1 soup, 1 salad, 2 Entrée, 2 Mains and 2 Desserts) Ø Cyclical (7 days Monday to Sunday with Breakfast, Lunch, and dinner) Ø Degustation (Minimum of 5 courses not including drinks) Ø Ethnic (Minimum of 3 Entrée, 3 Mains and 3 Desserts) Ø Set (can be alternate drop of each course) Ø Table d’hôte (Minimum of 3 Entrée, 3 Mains and 3 Desserts) Ø Seasonal (Minimum of 3 Entrée, 3 Mains and 3 Desserts) Set yourself commercial time constraints and produce each menu during that time. For each menu, use descriptive writing words that appeal to the identified customer base and appropriate to the business service style Use a balanced variety of dishes and ingredients for the style of service and cuisine. Generate a range of ideas, discuss with relevant personnel prior to implementation. Task 3- Cost menus (PC3.2-3.4, PE4) Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure the business can make a profit from the dishes. Use the correct methods to work out the costs of supply for the ingredients and the portion yields. Task 4- Evaluate menu success (PC5.1-5.3, PE3, KE10) Evaluate the success of each menu by obtaining feedback through customer satisfaction survey and Staff suggestions Adjust menu based on feedback and profitability. Please use the following links provided by your Trainer to help complete tasks 1-4. Template: https://drive.google.com/drive/folders/1Qh-oS1WOQzYLYfKLQVItQEmVzsX3hOiG Calculate costs: http://possector.com/menu/how-to-calculate-food-costs Calculate food costs: https://www.lightspeedhq.com/blog/how-to-calculate-restaurant-food-costs/ Yield tests: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/ Videos calculating food costs: https://www.youtube.com/watch?v=r1qc7o3LTus